Tailgating is more than a pregame ritual — it’s a celebration of food, fire and community. And for me, pork is always the centerpiece. Whether I’m grilling in a stadium lot or my backyard, pork delivers the flavor, flexibility and crowd-pleasing power that game day demands.

Why Pork Wins on Game Day

Pork is my go-to because it works across cooking styles. From fast-seared chops to low-and-slow barbecue, it’s a protein that adapts and impresses. I prep ahead — marinate, portion and pack — so I can focus on cooking once the grill is hot. Pork shoulder is perfect for pulled pork sandwiches, tenderloin makes great skewers and thick-cut chops grill up fast and juicy.

Tailgating Gear That Works

Efficiency is key. I keep my setup simple but effective with gear that’s portable and reliable.

• Grills and Griddles: The Blackstone Flexfold 28-inch Griddle folds down for easy transport and offers plenty of cooking space. For gas grilling, the Weber Traveler is compact and powerful. When I want charcoal flavor, I reach for the Weber Jumbo Joe — lightweight, durable and perfect for live-fire pork.
• Fire Starters: A charcoal chimney and Royal Oak Tumbleweeds get the fire going fast and clean.
• Coolers and Storage: Yeti wheeled coolers and soft-sided totes keep pork cold all day. I pack marinated cuts in gallon-size Ziploc bags and use aluminum pans for reheating. Airtight containers like Weber Works Prep & Serve help keep everything organized.
• Tools and Prep: My grilling kit includes tongs, spatulas, a meat thermometer, foil, cutting boards and towels. Prepping ahead keeps the cooking stress-free.

Cold-Weather Grilling Tips

Some of my best tailgates happen in winter. Cold weather just means planning smarter.

• Preheat longer — cold air slows everything down.
• Use a Bluetooth thermometer like the Meater Probe to monitor temps without lifting the lid.
• Bring extra fuel — cold burns through propane and charcoal faster.
• Block the wind — it can mess with your flame and heat.
• Dress smart — insulated boots and layered gloves keep you warm and nimble.
• Protect your gear — use all-weather covers to prevent rust and moisture.
• Warm your trays — cold platters pull heat from food.
• Pack a hot drink — a warm beverage in a Yeti bottle goes a long way.

Final Thoughts

Tailgating is about more than grilling — it’s about gathering, eating and celebrating. Prairie Fresh is always at the heart of my setup because it delivers every time. With the right gear and a little planning, you can turn any parking lot or backyard into a great place to cook and connect — no matter the weather.

Go back to Pit Talk.

Chef Matt Abdoo is executive chef and partner of Pig Beach BBQ, with locations in Queens, New York; West Palm Beach, Florida; and Boston, Massachusetts. A Culinary Institute of America valedictorian, he blends fine-dining training with a passion for barbecue. He’s a nine-time first-place winner at the Memphis in May World Championship Barbecue Cooking Contest and a proud Prairie Fresh ambassador.
Matt began cooking in upstate New York with his Italian American Lebanese family. He’s a regular guest on NBC’s “Today” and has appeared on Food Network shows including “Beat Bobby Flay” and “The Kitchen,” sharing his love of bold flavors and barbecue with national audiences.

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BBQ isn’t just something you eat — it’s something you feel. It’s a full-body, five-senses experience that brings people together around fire, flavor and family. At The Shed Barbeque and Blues Joint, we live and breathe this truth: BBQ brings people together. Always has, always will. That’s why we say, “Get Fed at The Shed” — because here, you’re not just feeding your body, you’re feeding your soul.

See the sizzle
Great BBQ doesn’t just taste amazing — it looks like a masterpiece. From glistening ribs to sky-high pulled pork sandwiches, BBQ is a feast for the eyes. Mahogany bark, pink smoke rings, charred edges and colorful sides bring the wow factor before your first bite.

Hear the heat
There’s a rhythm to BBQ. The sizzle of pork tenderloin on the grill, the pop and crackle of pork belly over open flame — it’s music to a pitmaster’s ears. At The Shed, that rhythm blends with live blues, creating a soundtrack that turns cooking into celebration.

Smell the smoke
For us, smoke is the scent of home. Nothing draws people in like the smell of a pit loaded with oak, pecan and hickory, wrapping smoke around juicy pork shoulders and ribs, sending hunger signals straight to your soul.

Feel the flavor
And oh, that feeling. The crispy crackle of pork skin, the tenderness of slow-cooked meat and the sticky fingers from BBQ sauce are all part of the hands-on joy of gathering around the table.

Taste the tradition
Pork is the ultimate BBQ canvas — versatile, flavorful and ready to soak up whatever you throw at it. Whether it’s a salt-and-pepper chop or an apple-habanero-glazed rib, pork delivers. Sweet, spicy, smoky, savory — sometimes all in one bite. It’s why the whole neighborhood shows up when the pit gets fired up.

Built by fire, bound by family
BBQ isn’t just for the pros — it’s for anyone who loves food, fire and family. There’s something special about watching the next generation light their first fire, flip their first chop and fall in love with the process. At The Shed, we’re not just cooking meals — we’re passing down traditions and building community, one smoky, saucy bite at a time. That’s the heart of everything we do.

Remember this — BBQ is more than food. It’s a way to connect, to celebrate, to pass something meaningful down. So light a fire, get a little smoky and invite your neighbors over. Build something with your hands, share it with your heart and keep the BBQ truth and tradition alive.

Go back to Pit Talk.

Brad Orrison and Brooke Orrison Lewis are the sibling duo behind The Shed Barbeque and Blues Joint in Ocean Springs, Mississippi. Brad, the self-proclaimed “Head ShedHed,” is a pitmaster and BBQ visionary who turned a pile of junk and a passion for pork into a BBQ empire. Brooke, co-owner and operations guru, brings the heart and hustle that keep The Shed smokin’ and rockin’. Together, they’ve built a brand rooted in family, fueled by fire and celebrated as three-time world champions at the Memphis in May World Championship Barbecue Cooking Contest.

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There’s just something about ribs. The smell of smoke, the sizzle on the grill, that first bite making you stop mid-sentence — it’s more than food; it’s a memory. For me, backribs are where it all started. I didn’t grow up around a lot of traditional barbecue, but my papaw—my mom’s dad—always made ribs when we visited. He passed when I was young, but those ribs stuck with me. They’re one of my earliest food memories, and maybe that’s why I never say no to them.

These days, whether I’m cooking ribs, pork belly or a bone-in loin roast, I’ve learned that picking the proper cut of pork makes all the difference. I’ll walk you through exactly what I look for at the meat counter — weight, color, marbling, consistency—so you can bring home the best pork for your next backyard cook.

BACKRIBS

Weight

• I aim for baby back ribs around 3 pounds per slab. If I see slabs around 3.25 or 3.5 pounds, I grab those—heavier ribs often cook better with my barbecue style.

Consistency in Color and Size

• Fat color should be pearly white with minimal blemishes
• Meat color should be rich pink to reddish
• Uniform rib dimensions are key, especially if you’re cooking multiple racks (which, let’s be honest, I always am). This helps with consistent cook times

Minimal Purge

• Excess moisture in the packaging—aka “purge”—is a red flag. It can mean poor storage or that the ribs were frozen and thawed. Even if that only happened once, I’m not taking chances. Look for purge in other cuts, too.

PORK BELLY

If I buy pork belly, it’s likely for one of three things: bacon, sausage grind, or slow-cooked dishes like braises or barbecue.

Consistency in Size

I usually buy whole bellies. Natural variation in fat-to-meat ratio is expected, but I’m mainly looking for:

• Even thickness
• Smooth surface (not lumpy)
• No odd cuts or imperfections

Fat & Meat Color

• Fat should be clean white. Meat should range from light to deep pink, sometimes even dark red—especially around the surface

Fat-to-Meat Ratio

• For bacon: A 50/50 meat (or lean)-to-fat ratio is ideal
• For sausage: I want more fat
• For braises or barbecue, I go for meat-heavy bellies to balance richness with texture

PORK LOIN

To me, pork loin is the most versatile pork cut. Smoke it, fry it, cure it, braise it, or grill it—it’s a winner every time. I can rattle off five killer recipes without even trying.

I especially love a bone-in pork loin. Here’s what I look for:

Marbling

• Intramuscular fat is your friend. The more marbling I can see throughout the loin, the better.

Even Size

• When selecting a section for a 5-bone roast, I look for consistent diameter. This ensures even cooking from edge to edge.

Color

I’m almost always buying skin-off, bone-in pork loin. Here’s what I want to see:

• Fat cap: Bright, pearly white with no blemishes
• Meat: Rich, saturated pink—almost red. Especially if I’m grilling chops to medium, I’m paying extra attention to the meat color and marbling

FINAL THOUGHTS

Choosing the right cut of pork isn’t just about grabbing the first package you see—it’s about being intentional. Weight, marbling, consistency and color affect how your final dish turns out.

Whether it’s ribs that remind me of my papaw, belly for a homemade bacon batch or a juicy bone-in loin roast, these are the cues I use to pick the best pork for the plate.

Jean-Paul Bourgeois is a Louisiana native, seasoned chef and host of Duck Camp Dinners, known for bold Southern flavors and open-fire cooking. As a Prairie Fresh ambassador, he shares authentic recipes, fiery techniques and stories that celebrate the spirit of outdoor gatherings.

The post Before You Fire Up the Grill, Read This Pork-Choosing Playbook appeared first on Prairie Fresh.

BBQ has been really good to me. It has allowed me to have a great restaurant — Memphis BBQ Company — and a big BBQ and grilling retail store, The BBQ Allstars. It’s also taken me around the world.

Whenever I travel, I dive into the local food scene through food tours. They’re one of my favorite ways to experience a country’s culture through its flavors, traditions and ingredients, and the food is usually delicious. I love learning about how local flavors evolve through the culture. I’ve brought many of those unique global ingredients to my own kitchen — and you’ll find plenty of them featured in my upcoming cookbook, set to release in April 2026.

Every culture has a history of cooking with fire. That’s why BBQ can be so multifaceted and reflect so many world flavors.

Across the globe, different cultures have developed certain tendencies to flavor their food, often born out of necessity and preserved for a sense of familiarity with cuisine.

Gochujang, a Korean fermented chili paste, is an umami-filled, smoky and spicy condiment used in many dishes. It also blends seamlessly with your favorite BBQ sauce to fill that “what’s missing” component in the flavor profile and add some spice. From Japan, I love using soy sauce as a major umami component in sauces and glazes.

From Italy, I use Calabrian chilis in many dishes and Italian salsa verde as an accompaniment. Sometimes, I’ll add pecorino or Parmigiano-Reggiano to my white beans or collard greens. At Memphis BBQ Company, we serve BBQ spaghetti — a version of spaghetti with a mashup of zesty tomato and BBQ sauce that creates a unique flavor.

From Mexico, I’m drawn to the earthy, smoky notes of dried ancho and guajillo peppers. Of course, chipotle peppers bring a sultry signal fire to your palate when added to BBQ sauces.

Here’s the bottom line: If you love an ingredient’s flavors, it’s likely to elevate the flavors in your BBQ. Don’t be afraid to experiment. You never know what you’ll fall in love with next.

Go back to Pit Stop.

Melissa Cookston is a 7-time world barbecue champion, owner of Memphis BBQ Company in Horn Lake, Mississippi; an author of two cookbooks, Smokin in the Boy’s Room and Smokin’ Hot in the South, and a celebrated southern Delta chef who is sponsored by Prairie Fresh.

The post Fire, Flavor and Faraway Places: Global Inspirations for BBQ appeared first on Prairie Fresh.